Pumpkin Butter.

Remember the invitations I made for the jam and butters class? Well, pumpkin butter was one of the recipes shared and I have to say, it. is. divine. Our favorite application so far is on top of crepes with fresh whipped cream. It's like pumpkin pie. For breakfast. Does it get better? I think not. Would you like to make some too? I knew you would!

you should be safe keeping it in the fridge for a month or so. the butter is about the consistency of a thick applesauce, and gets runnier over time. if you go to use it and it looks too runny, just throw it out.

This looks divine. For a novice canner... would I simply make it and then boil it in the canning pot for ten minutes checking to make sure it is sealed? How long will it keep if you boil it? Thanks for the delish recipe!

I loved this post, and immediately started looking into canning the pumpkin butter so I could make it ahead of Christmas for gifts. When I was doing research, I came across information that canning pumpkin butter is very unsafe and not recommended because of acidity. Your recommendation for refrigeration seems to be safe, but I was wondering why you said to not freeze since I don't feel safe canning it?

Here's the link for why it is unsafe. That blogger also linked a primary source so there is some legitimacy there: http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/